3 Job Positions at Hotel des Mille Collines: (Deadline 19 August 2024)

3 Job Positions at Hotel des Mille Collines: (Deadline 19 August 2024)

Sous Chef at Hotel des Mille Collines: (Deadline 19 August 2024)

We are hiring

Interested Candidates are invited for the following vacant position within Hotel des Mille Collines in Kitchen Department:

Position: Sous Chef

SCOPE

Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

RESPONSIBILITIES

• Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
• Assist with organizing special events and special food promotions.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to Kitchen operations accordingly.
• Prepares Dishes and serve according to recipes, guidelines and standards set by the Executive Chef or Hotel Standards
• Ensure Standard recipes are developed and written, Dishes and products are developed.
• Ensure that outstanding culinary technical skills are maintained.
• Maintain a hygienic kitchen & Kitchen equipment and personal hygiene.
• Work with Superior and F&B Managers & Supervisors to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.
• Ensure new staff attends Hotel Orientation and departmental orientation is completed within first two weeks.
• Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• In absence of Superior, approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department’s budget.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Ensure all HACCP guidelines are achieved and maintained.
• Ensure effective employee working relationships are established and maintained.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Qualifications, Skills and key Competencies

• Bachelor’s degree in Culinary
• Must show signs of career development HACCP Certification
• Knowledge of food safety regulations
• Having at least three years’ experience in the same Position and related area and preferably in 5* & 4* Hotels
• Effectively communicate in English, French and Kinyarwanda, in both written and Oral forms
• Working knowledge of Kitchen equipment
• Excellent organizational, leadership and time management skills, flexibly, trustworthy.
• Basic Computer knowledge
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive rational solutions,
• Applies a professional, confidential and ethical approach at all times
• Work varied shifts, including weekends and holidays

How to apply

Please submit a cover letter and Curriculum Vitae (CV) to the following email address:

E-mail: [email protected]

Not later than Monday 19^th August 2024, only shortlisted candidates will be contacted.

Chef de Partie at Hotel des Mille Collines: (Deadline 19 August 2024)

We are hiring

Interested Candidates are invited for the following vacant position within Hotel des Mille Collines in Kitchen Department:

Position: Chef de Partie

SCOPE

Organise Kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade.

MAIN RESPONSIBILITIES

• Prepare in advance food, beverage, material and equipment needed for the service.
• Ensure Dishes are prepared, cooked, and served according to the Restaurant’s Menu.
• Provide direction to the Kitchen helpers, including Commis, Kitchen Attendants and Stewards, clean and re-set their working area.
• In absence of Superior, conduct shift briefings to ensure Hotel activities and operational requirements are known.
• Work with Superior and F&B Supervisors and Managers to ensure the departmental performance of staff is productive.
• Coach, counsel and discipline staff in breach of Hotel Policies and Departmental Procedures, providing constructive feedback to enhance performance.
• Work with superior in the preparation and management of the department’s budget and be aware of financial targets.
• Enforce cost saving measures to staff.
• Ensure Communication is done politely and displays courtesy to guests and internal customers.
• Ensure effective employee working relationships are established and maintained.
• Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.
• Ensure HACCP is implemented and practiced.
• Log security incidents and accidents in accordance with Hotel requirements.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Qualifications, Skills and key Competencies

• Bachelor’s degree in Culinary
• Must show signs of career development HACCP Certification
• Knowledge of food safety regulations
• Having at least three years’ experience in the same Position and related area and preferably in 5* & 4* Hotels
• Effectively communicate in English, French and Kinyarwanda, in both written and Oral forms
• Working knowledge of Kitchen equipment
• Excellent organizational and time management skills, flexibly, trustworthy.
• Basic Computer knowledge
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive rational solutions,
• Applies a professional, confidential and ethical approach at all times
• Work varied shifts, including weekends and holidays

How to apply

Please submit a cover letter and Curriculum Vitae (CV) to the following email address:

E-mail: [email protected]

Not later than Monday 19^th August 2024, only shortlisted candidates will be contacted.

Garde Manager at Hotel des Mille Collines: (Deadline 19 August 2024)

We are hiring

Interested Candidates are invited for the following vacant position within Hotel des Mille Collines in Kitchen Department:

Position: Garde Manager

Scope of the job

Garde Manager is a Chef de partie in charge of cold food items and storage. Responsible for preparation and presentation of cold foods, including salads, fruits, vegetables, cheeses and preserved meats. Garde Manger Chef is also responsible for ensuring that Kitchen’s cold storage areas are properly maintained and that all food items are stored at the correct temperatures. The Garde Manager Chef must have a strong knowledge of food safety and standards, as well as the ability to work quickly and efficiently. Must also be able to work well under pressure and be comfortable working with a variety of Kitchen tools and equipment.

Main Responsibilities

• Oversee the consistency of various preparations within the cold Kitchen to ensure quality products and adherence to standard recipes.
• Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or Hotel Standards
• Always keep all refrigeration, equipment, storage and working areas in clean,
• Assists in preparing of cold food items
• Prepares daily requisitions for supplies and food items for production
• Properly label and date all products to ensure safekeeping and sanitation
• Take care of all physical aspects of the cold Kitchen operation, supervision preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of the work area,
• Effectively communicate with other Chefs to fulfill and address any issues or needs requested by Guests
• Planned, prepared and set up to provide quality service and products to all Outlets requiring Items from the Garde Manger Kitchen or Stores
• Performs general cleaning tasks using standard Hotel cleaning products as assigned to adhere to health standards
• Utilize established Company control procedures for food cost and food quality
• Responsible in maintaining the overall cleanliness and equipment maintenance of their areas
• Assist in overseeing weekly and monthly inventories and ordering of food and supplies
• Assists Executive Chef and Executive Sous Chef in monitoring the Training of new Employees to help them achieve higher status
• Assists in monitoring and enforcing Company and Departmental Safely & health policies
• Attend daily and weekly Departmental meetings to be informed and updated on current Events and Hotel activities
• Perform all other job related duties as requested by the Executive Chef

Qualifications, Skills and key Competencies

• Bachelor’s degree in Culinary
• Must show signs of career development HACCP Certification
• Knowledge of food safety regulations
• Having at least three years’ experience in the same Position and related area and preferably in 5* & 4* Hotels
• Effectively communicate in English, French and Kinyarwanda, in both written and Oral forms
• Working knowledge of Kitchen equipment like slicing machine, knives, etc
• Excellent organizational and time management skills, flexibly, trustworthy.
• Basic Computer knowledge and experience in using Inventory Systems are preferred
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive rational solutions,
• Applies a professional, confidential and ethical approach at all times
• Work varied shifts, including weekends and holidays

How to apply

Please submit a cover letter and Curriculum Vitae (CV) to the following email address:

E-mail: [email protected]

Not later than Monday 19^th August 2024, only shortlisted candidates will be contacted.